Beef Stews

Tender, hearty beef stew, whether simmered in wine or dark Belgian beer and paired with earthy vegetables or fresh herbs, is a comforting staple around the globe. Here are our recipe picks for one of the most perfect cold-weather meals we can imagine, from Alsatian bacheofe to a Mexican stew accented with plenty of chiles.

Bacheofe (Alsatian Meat and Vegetable Stew)

Bacheofe (Alsatian Meat and Vegetable Stew)

This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through.Todd Coleman
Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne)

Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne)

A rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, Madiran wine. We use pinot noir instead for a lighter, more nuanced version.Penny De Los Santos
Caribbean Oxtail Stew

Caribbean Oxtail Stew

A slow-cooked dish of fragrant oxtail stew is dense with flavor and "more-ish," meaning a second helping is the norm.Landon Nordeman
Beef and Guajillo Chile Stew (Caldo de Res)

Beef and Guajillo Chile Stew (Caldo de Res)

Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice.Todd Coleman
Roman Oxtail Stew (Coda alla Vaccinara)

Roman Oxtail Stew (Coda alla Vaccinara)

After braising, oxtails yield tender meat and a rich stew. Get the recipe for Roman Oxtail Stew »Todd Coleman
Beef Rib and Meatball Stew (T'fina Pkaila)

Beef Rib and Meatball Stew (T'fina Pkaila)

This traditional Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.Todd Coleman
Galilean Beef Stew (Poike)

Galilean Beef Stew (Poike)

Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew.Eilon Paz
Flemish Beef and Beer Stew (Carbonnade)

Flemish Beef and Beer Stew (Carbonnade)

Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives the dish its distinctive character is the addition of brown sugar and cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. Get the recipe for Flemish Beef and Beer Stew »Barbara Ries
Cholent Beef Stew

Cholent (Beef Stew)

Slow cooking allows the flavors of beans, brisket, and vegetables to meld perfectly.Landon Nordeman
Root Vegetable Stew (Tzimmes)

Root Vegetable Stew (Tzimmes)

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.Saveur
Veal and Sour Plum Stew

Khashlama (Veal and Sour Plum Stew)

Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region.Landon Nordeman
Veal and Kidney Bean Stew (Ghormeh Sabzi)

Veal and Kidney Bean Stew (Ghormeh Sabzi)

Fenugreek, an aromatic dried herb, lends a distinctly floral flavor to hearty veal stew.Ali Farboud
Muslim Indian Beef Stew (Nihari)

Muslim Indian Beef Stew (Nihari)

Beef shanks or brisket may be substituted for short ribs in this version of a long-cooked Muslim Indian beef stew, a luscious dish traditionally cooked with trotters, which thicken the sauce. The recipe is adapted from Charmaine O'Brien's Recipes from an Urban Village: A Cookbook from Hazrat Nizamuddin Basti (The Hope Project, 2003), a book highlighting the cooking of an ancient Delhi enclave.Ingalls Photography
Veal Stew with Potato Dumplings

Veal Stew with Potato Dumplings

Fall-apart tender pieces of veal and rich potato dumplings make this a perfect one-pot meal for a cold-weather weekend. Get the recipe for Veal Stew with Potato Dumplings »Helen Rosner
Tibetan Beef and Potato Stew

Tibetan Beef and Potato Stew

While traditionally made with yak meat in Tibet, a rustic stew is just as delightful made with beef.André Baranowski
Braised Beef Stew with Garlic Cream

Braised Beef Stew with Garlic Cream

The silky garlic cream sauce at Las Cabras, Juan Pablo Mellado Arana's restaurant in Santiago, Chile, adds a welcome zing to this rich stew, but is also a great condiment in its own right—served with fries, slathered on sandwich bread, or spooned over meats. Get the recipe for Braised Beef Stew with Garlic Cream »Justin Walker
Braised Oxtail with Butter Beans

Braised Oxtail with Butter Beans

Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with Coconut Rice and Red Beans, which soak up all the flavorful pan juices. Get the recipe for Braised Oxtail with Butter Beans »Matt Taylor-Gross
Oxtail Gumbo

Oxtail Gumbo

This recipe combines inexpensive cuts of meat, including oxtail, ground sausage, and turkey necks, yielding a rich, hearty gumbo that, despite its humble ingredients, is nothing short of extraordinary. Get the recipe for Oxtail Gumbo »Ingalls Photography
Pakistani Slow-Cooked Lamb Stew (Dumbay ki Nihari)

Pakistani Slow-Cooked Lamb Stew (Dumbay ki Nihari)

A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food for home cook and Lahore native Zainab Shah, whose mother makes this dish for her and her family. The dish's name is derived from the Arabic word nahaar, or "day", which makes sense considering the long, slow cooking required to coax the rich marrow out of the lamb bones.Ingalls Photography